Colleen sent me this tasty looking orange pan-glazed tempeh/tofu recipe a couple weeks ago, but I didn't get around to giving it a try until this week, and she's busy hiking the Inca Trail... good news is, the recipe is great, so I'm happy to make it for her when she gets back. I bet at that point, she'll probably be ready for a break from Peru's national dish, guinea pig.
Crispy tofu coated in a sour, sweet, gingery glaze was delicious served with rice (to which I added some lime juice, cilantro and minced scallions) and roasted broccoli. The only change I made to the recipe (because it seems like I'm incapable of making a recipe word-for-word these days) was to add a couple big squirts of Sriracha to the glaze prior to adding to the tofu, because I like it spicy.
Crispy tofu coated in a sour, sweet, gingery glaze was delicious served with rice (to which I added some lime juice, cilantro and minced scallions) and roasted broccoli. The only change I made to the recipe (because it seems like I'm incapable of making a recipe word-for-word these days) was to add a couple big squirts of Sriracha to the glaze prior to adding to the tofu, because I like it spicy.